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Clementine and Marmalade Brioche Swirl Pudding

For anyone (everyone) who loves brioche, this pudding is pure bliss.

Serves 4 Total Time  25 mins


  • 100g soft dried apricots, chopped 
  • 75g mixed raisins
  • Zest and juice of a clementine 
  • 12 St Pierre brioche swirls
  • 50g butter, softened 
  • 150g Bonne Maman mandarin marmalade 
  • A handful of toasted, flaked almonds

  • 100ml double cream 
  • 3 eggs
  • 50g soft brown sugar
  • 1 tsp allspice
  • 1 tbsp icing sugar 
  • 200ml whole milk


  1. Preheat oven to 180°C/160°C fan/gas 4. 
  2. Put the fruit with the clementine zest and juice in a pan, bring to the boil. Then turn the heat off and set aside. 
  3. Cut the brioche swirls in half, as if you were cutting a burger bun, then spread each slice with butter, then marmalade.
  4. In a jug, whisk the milk, cream, eggs, sugar and allspice. 
  5. Layer the brioche in a square oven-proof dish (around 23cm) then scatter the fruit on top, pushing some between the layers. 
  6. Pour the milk mixture over the brioche and bake for 15 mins. Once cooked, remove and dust with icing sugar and toasted almonds. Serve with cream or ice cream.
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